Description
Deeply rich, fork-tender beef simmered in a bold red wine gravy with hearty vegetables.
Ingredients
Scale
- 2 lbs Beef chuck (large cubes)
- 2 cups Dry red wine
- 4 cups Beef broth
- 2 Carrots (chunked)
- 2 stalks Celery (sliced)
- 1 Onion (chopped)
- 4 cloves Garlic (minced)
- 2 tbsp Tomato paste
- 2 tsp Fresh thyme
- 1 Bay leaf
- 2 tbsp Olive oil
- Salt & black pepper to taste
- 2 tbsp Flour (for thickening)
Instructions
- Preheat oven to 325°F (165°C). Pat beef dry and season with salt and pepper.
- Heat olive oil in a Dutch oven and sear beef in batches until deeply browned. Remove and set aside.
- In the same pot, sauté onion, celery, and carrots until slightly softened. Add garlic and tomato paste; cook for 1 minute.
- Sprinkle flour over vegetables and stir. Pour in red wine to deglaze, scraping up browned bits.
- Return beef to the pot, add beef broth, thyme, and bay leaf. Bring to a gentle simmer.
- Cover and braise in the oven for about 2½ hours until beef is fork-tender and sauce thickens.
- Remove bay leaf, adjust seasoning, and garnish with fresh thyme before serving.
Notes
- For a richer flavor, use a full-bodied red wine.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This stew can also be made in a slow cooker on low for 6-8 hours.
- Prep Time: 20 minutes
- Cook Time: 2½ hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg